Fideuà

Ingredients

• 1 pound (450 grams) short thin noodles, preferably Spanish fideos or angel hair pasta broken into 2-inch pieces
• 1 pound (450 grams) mixed seafood, such as shrimp, mussels, squid, and monkfish
• 6 cups (1.4 liters) fish or seafood stock, kept hot
• 1/2 cup (120 milliliters) dry white wine
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 teaspoon saffron threads, soaked in warm water for 10 minutes
• 1/4 cup (60 milliliters) olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Pinch of cayenne pepper
• 1/4 cup (15 grams) fresh parsley, chopped
• 2 lemons, cut into wedges
• 1/2 cup (120 milliliters) tomato sauce or 2 fresh tomatoes, grated

Instructions

1. Heat the olive oil in a 14-inch (36 centimeter) paella pan or wide shallow skillet over medium heat until it shimmers, about 2 minutes.
2. Add the broken noodles to the hot oil and toast them, stirring frequently, for 4-5 minutes until they turn golden brown and release a nutty aroma. Be careful not to burn them, as they should be lightly caramelized.
3. Push the toasted noodles to the sides of the pan and add the diced onion to the center. Cook for 3 minutes, then add the garlic and red bell pepper, cooking for another 2 minutes until fragrant and the onion becomes translucent.
4. Stir in the tomato sauce and smoked paprika, cooking for 1 minute. Pour in the white wine and let it reduce by half, about 2 minutes, stirring to deglaze the pan bottom.
5. Add the saffron with its soaking liquid and pour in the hot fish stock, stirring well to combine. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to medium-high and bring to a boil.
6. Arrange the seafood on top of the noodles, distributing shrimp, mussels, squid, and fish pieces evenly. Do not stir after adding the seafood. Let the mixture cook for 8-10 minutes until most of the liquid is absorbed and the noodles are tender but still have some resistance when bitten.
7. Listen for a gentle crackling sound and smell a toasted aroma at the bottom of the pan, indicating the socarrat has formed, approximately 1-2 minutes. This crispy layer is essential to authentic fideuà. Remove from heat immediately.
8. Cover the pan loosely with aluminum foil and let it rest for 3 minutes to allow residual heat to finish cooking any remaining liquid and help the seafood cook through completely.
9. Remove foil, taste for seasoning, and adjust salt and pepper if needed. Garnish generously with fresh chopped parsley.
10. Serve directly from the pan at the table, providing lemon wedges on the side for squeezing over individual portions.